pumpkin chocolate chip cookies

There’s something incredibly seasonal about cookies. Though of course cookies should be enjoyed all year long, for me the memory of baking a batch of cookies is something I associate with cooler weather, changing leaves, and fall. It makes me want to put on some thick socks just thinking about it.

Here’s the newest thing in fall cookie-making: Softbatch Pumpkin Chocolate Chip Cookies. And friends, they are as delicious as they sound. It starts out with a soft and chewy cookie base. The secret? Coconut oil!

I started using coconut oil in cookies a few months ago, and quickly became obsessed. They give cookies this moistness that you just can’t get with a butter dough. And the coconut taste is nearly undetected in the baked cookies.

Next up? Pumpkin puree. None of that pumpkin spice nonsense. We use real pumpkin in our cookies. It adds additional moisture, and gives them an orange hue that just screams fall.

Last, and perhaps most importantly, these cookies are studded with chocolate chunks. I mean, the only thing better than chocolate chips in cookies is chocolate chunks. And we’ve got a whole cup of them in these pumpkin chocolate chip cookies.

So put on those warm & fuzzy socks and get baking.

pumpkin chocolate chip cookies in a stack

Tips for making these pumpkin chocolate chip cookies

These easy pumpkin cookies come together in about 25 minutes and require no special skills or equipment. However, there are a few things to remember when making a batch of these homemade cookies.

Use room temperature coconut oil—You want the coconut oil to be firm and not melted when you cream it together with the brown sugar. Coconut oil does a fairly good job of mimicking butter when it’s solid, but it won’t fluff up like butter does when it’s creamed (just something to keep in mind!).

Use pure pumpkin puree—Make sure you’re using pure pumpkin and not pumpkin pie filling in these cookies. Pumpkin pie filling has added sugars and spices, which will mess up the flavor of these pumpkin chocolate chip cookies. To be safe, always read the label of the pumpkin puree to be sure it’s 100% pumpkin.

Don’t skip the salt—I know 3/4 teaspoon of salt seems like a lot for a batch of cookies, but it’s really important for this recipe. These cookies won’t taste salty at all, but the salt helps bring out the pumpkin flavor. You should also be using table salt for this cookie recipe, not kosher or sea salt!

Bittersweet chocolate is a must—Yes, you can technically substitute whatever chocolate you have on hand for this recipe. However, I think bittersweet chocolate pairs the best with the pumpkin flavor of these cookies. If you can’t get your hands on bittersweet chocolate, a quality dark chocolate will work as well.

pumpkin chocolate chip cookies on a wire rack

I think you’ll really love these pumpkin chocolate chip cookies! These are perfect in the fall, but they also make a lovely addition to any holiday party.

Print

Softbatch Pumpkin Chocolate Chip Cookies

  • Author: Sarah Fennel
  • Yield: 12-14 cookies 1x
Scale

Ingredients

  • 1/2 cup coconut oil
  • 3/4 cup light brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • orange food coloring (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup bittersweet chocolate, chopped

Instructions

  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
  2. In a standing mixer fitted with a paddle attachment, cream the coconut oil and brown sugar until light, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract for an additional minute. If using food coloring, add it in now!
  3. In a separate bowl, whisk together the flour, salt, and baking soda. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in chocolate chips with a spatula.
  4. Using a 2 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Try to resist rolling the dough into perfect balls- if you keep them a little messy, they’ll develop a beautiful crust. Bake cookies for 10-12 minutes, or until just beginning to get light golden brown. Do not overbake!! Allow to cool on cooling rack before serving.

More pumpkin desserts from Broma Bakery:

The Best Pumpkin Cake EVER with Cream Cheese Frosting

Maple Pecan Bourbon Pumpkin Pie

Pumpkin Butter Pop-Tarts

Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Gingersnap Pumpkin Mousse Cheesecake 

35 comments

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Taylor @ Food Faith Fitness
Reply

YES to using coconut oil in cookies! It makes them SO tasty…plus it plays REALLY nice with pumpkin and chocolate.LOVELOVELOVING these soft batch beauties! Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Aww, thank you SO MUCH, Taylor! So glad you enjoy them 🙂

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stacy
Reply

Can’t wait to try this recipe!

Can you post the recipe for your pumpkin puree? You wrote you used fresh pumpkin. How can you tell a pumpkin is ripe?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Stacy, I did not write that I use fresh pumpkin puree. I use the canned stuff and it’s so much easier!! You can find it at your local grocery store. Hope this helps!

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stacy

Ah! ok. Thanks!

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Jen @ Baked by an Introvert
Reply

These are so pretty! I love, love, love that you used coconut oil!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks Jen! They really make them over the top 🙂

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Jennifer @ Seasons and Suppers
Reply

Oh my! Look at that melting chocolate. I can only imagine how fabulous it is with the soft pumpkin cookies 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

The best. Pumpkin and chocolate are a magical combo 🙂

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Lauren Gaskill | Making Life Sweet
Reply

Well if these aren’t totally mouth watering, I don’t know what is! Pinning!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You’re the sweetest. Thank you Lauren!

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Jocelyn (Grandbaby cakes)
Reply

These cookies are seriously so fantastic. I adore soft chocolate chip cookies, and the addition of pumpkin is so perfect for fall.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? Soft cookies totally remind me of being in grade school 🙂

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Sara @ Cake Over Steak
Reply

Oh yessss these look amazing. Bring on the pumpkin!! 😉

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you love! Pumpkin foreverrrr!

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Medha @ Whisk & Shout
Reply

Those ooey gooey cookies look absolutely unreal! Softbaked is where it is AT. Pinning 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Medha! <3

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Jessica @ Sweetest Menu
Reply

Sarah, these cookies are perfection! Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you for pinning!

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Nicole @ Young, Broke and Hungry
Reply

Pumpkin and chocolate is always a winning combo in my book. Pinned!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks for pinning lady 🙂

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Angela - Patisserie Makes Perfect
Reply

Ooh pumpkin in a biscuit, how interesting.

These look fantastic Sarah. I shall be pinning these.

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Edye
Reply

If I don’t have coconut oil what else could I use? Thanks!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You can use Crisco/Vegetable shortening!

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jackson
Reply

I love all your recipes! They’re easy and they taste amazing. And my family loves them even more! thank you!

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Alyssa @ My Sequined Life
Reply

These are perfection! I’m grabbing the pumpkin and coconut oil (and thick socks!) and making these pronto.

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June @ How to Philosophize with Cake
Reply

Oooh these look delicious! And yay for coconut oil! I imagine the taste would be covered up pretty well with all the pumpkin + chocolate in here. And the extra moistness is always a plus 🙂

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Jess @ whatjessicabakednext
Reply

These cookies are gorgeous! Love how soft and fluffy they are! Pumpkin and chocolate is a great combo! 😀

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Traci | Vanilla And Bean
Reply

Yesss! Bittersweet, brown sugar and coconut oil… magic in cookies! I’m discovering how much I love pumpkin and chocolate and am going all out to find more ways to enjoy them together. These cookies do it for me! Well done my dear!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes, it’s such a wonderful combo! I didn’t like it at the thought, but just tasting these cookies made me love the combo forever!

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Zainab
Reply

OKay these look incredible!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you lady! XO

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Kimberly
Reply

Will these turn out the same if you freeze the dough before baking?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Yes, they should!

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Alex S
Reply

I have made these cookies sooo many times! They are perfectly fall-ish and absolutely delicious. The only pumpkin cookies I’ve ever attempted that were worth making again. Making some tonight!!!

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